Varieties: 100% Macabeo.

Harvest: Second week in September.

Preparation: Following four hours of cold maceration the fermentation is carried out in stainless steel tanks st a strict temperature of 15-16ºC to ensure the extracted aromas will remain inyact.

Tasting: Bright, straw-yellow with steel shades and green irritation; clean in nose with medium high intensity of fruity aromas; gentle in mouth with a highly suitable acidity that makes it light and vivid.

Gastronomy: Excellent with seafood., fish, vegetables and puff pastries. Serving Temperature: Between 10º and 12ºC.